Although New York is on the Atlantic coastline, and I lived there for two years, somehow I couldn’t imagine a crustacean cruising around the major metropolis area. So I went two years without eating a lobster roll. And for anyone who grew up in the San Francisco Bay Area, like I did, the lobster roll […]

In this modern day and age, one where we can buy everything online, including our groceries, and it’s possible to never have to actually speak to another person again (that’s what email and IMing is for!), I think it’s very easy to idealize an agrarian lifestyle. Or at least I do. I dream of waking […]

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The saying goes “As American as apple pie,” but it should really be “As American as freshly baked bread.” Before America was famous (or rather, notorious) for processed white bread, it had a rich history of unique homemade bread recipes, from Southern Biscuits and Cornbread to Sweet Potato Loaf and Amish Dill Bread.

Adrienne Kane has unearthed these vintage recipes and long-forgotten traditions, and compiled them all in United States of Bread. Home bakers can delight in these 75 American favorites—everything from yeast breads and quick breads, sweet rolls to bread puddings. For the novice bread baker, this cookbook takes the mystery out of baking with yeast, with helpful sidebars about fermentation, equipment, and flours. For the more experienced baker and history buff, it offers unique recipes and intriguing information on classic American bread-making. It’s a charming collection that will inspire any cook to celebrate our nation’s rich bread-making traditions.

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A new cookbook of regional heirloom American pies, from long-lost recipes to classic favorites, sweetly illustrated and chock-full of time-tested baking tips and secrets for perfect pies.

"This colorful, varied collection by a blogger, recipe developer, and food writer may well be the definitive resource on the all-American pie." --Publisher's Weekly